Abu Dhabi, UAEThursday 3 December 2020

'The Mexican bolognese’: Thomasina Miers’ recipe for venison picadillo

Picadillo is to Mexico what bolognese is to Italy: a homely mince dish.

Here, I have used venison, an underused meat that is low in fat and rich in protein and essential minerals. The picadillo is seasoned with the soft flavours of allspice, cinnamon and clove, and uses the sweetness of fruit for balance (the finished ragù is often used to stuff dried chillies).

This makes it the perfect vehicle for using up bananas and apples, two of the most wasted fruits, plus any tomatoes that have seen better days.

Updated: November 14, 2019 02:08 PM

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